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Abstract
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Article Information:
Volatile Compounds and Capsaicinoid Content of Fresh Hot Peppers (Capsicum Chinense) Scotch Bonnet Variety at Red Stage
Arthur Gahungu, Eric Ruganintwali, Eric Karangwa, Xiaoming Zhang and Daniel Mukunzi
Corresponding Author: Arthur Gahungu
Submitted: 2011 March, 30
Accepted: 2011 May, 13
Published: 2011 June, 06 |
Abstract:
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The aim of this study was to evaluate the capsaicinoids content and the volatile compounds of fresh
hot pepper from Burundi at red stage. The Capsaicinoids were extracted in acetone and separated using column
chromatography on silica gel, then evaluated quantitatively using a reverse phase High performance liquid
chromatography/Photodiode array detection (RP-HPLC/PAD). The volatile compounds were extracted by
hydrodistillation and then re-extracted and concentrated by SPME fiber at 55ºC for 30 min and analyzed using
Gas chromatography-mass spectrometry (GC-MS). Seventy volatile compounds were identified, of which
aliphatic esters, alcohols, terpenoids and acids were the main classes. Hexyl pentanoate, hexyl isopentanoate,
Pentyl 3- methylbutanoate, 10- undecenol, 3, 3- dimethyl cyclohexanol, β-chamigrene, Pentadecanoic acid, (E)-
9- tetradecenoic acid and Hexadecanoic acid were found to be the major volatile constituents. Capsaicin
(CAPS) 47.632 mg/g and dihydrocapsaicin (DHCAPS) 23.096 mg/g were the major capsaicinoids and their
contents converted in Scoville heat value (142931) show that the Scotch Bonnet variety is a high hot chili
pepper according to the Scoville scale.
Key words: Capsicum Chinense, hydrodistillation, Scoville Heat Value (SHV), Scotch Bonnet pepper, Solid Phase Microextraction (SPME), ,
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Cite this Reference:
Arthur Gahungu, Eric Ruganintwali, Eric Karangwa, Xiaoming Zhang and Daniel Mukunzi, . Volatile Compounds and Capsaicinoid Content of Fresh Hot Peppers (Capsicum Chinense) Scotch Bonnet Variety at Red Stage. Advance Journal of Food Science and Technology, (3): 211-218.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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